Investigation of Microbiological Properties of Fresh Home Made Yogurt in Konya Surround

Authors : Yusuf DURAK, Fatma KELEŞ, Ahmet UYSAL, Mustafa Onur ALADAĞ

Pages : 113-117

View : 27 | Download : 20

Publication Date : 2008-04-25

Article Type : Research Paper

Abstract :In this study, 20 yogurt samples which made in Konya surround were investigated. Total aerob mesophile bacteria numbers that grown on Plate Count Agar insert ignore into journalissuearticles values(PCA); have been showed intensively reproduction in one sample. Minimum and average numbers of mesophile bacteria have been found as 4x104 insert ignore into journalissuearticles values(colony forming unite); cfu/g and 85.3x104 cfu/g. Maximum and average numbers of coliform group bacteria that grown on Violet Red Bile Agar insert ignore into journalissuearticles values(VRB); have been count as10x104 cfu/g and 4.35x104 cfu/g. Only one sample identificated as Escherichia coli that grown on Eosin Metilen Blue Agar insert ignore into journalissuearticles values(EMB);. The counting of reproduction yeast-mold on Potato Dextrose Agar insert ignore into journalissuearticles values(PDA); as four samples have not showed any grow. Maximum and average numbers of yeast and mold have been found as 90x104 cfu/g and 30x104 cfu/g. The minimum and average of lactic acid bacteria which grown on de Man Rogosa Sharpe Agar insert ignore into journalissuearticles values(MRS); were 50x106 cfu/g and 189x106 cfu/g. The numbers of contaminate microorganism which determined in investigated yogurt samples were not appropriate to Yogurt Standarts and Food Materials Regulation. The home made yogurt quality was not good.
Keywords : Taze yoğurt, Mezofilik bakteri, Koliform bakteri, Konya